58 minutes ago
Friday, September 4, 2009
How many ways can you serve eggplant?
When late August comes around and those lovely aubergine, mouth burning vegetables are falling off the vines, I have to think of many different ways to prepare them.
I made fried eggplant, eggplant rollatine, ratatouille, eggplant relish, eggplant caprese & these gorgeous eggplant stacks.......
Luckily, I am love in with eggplants. Cooked to perfection. It can be a challenge getting them just right.
No mushy, evil, tasteless slices please.
Today, I sliced some eggplants, about 1/2" thick and brushed them with olive oil and sprinkled them with kosher salt.
Remember: eggplants are like sponges, the more oil you add, the more oil they absorb. Just brush the tops and bottoms with oil to coat. They are strange creatures, so be careful not to soak them thru.
I grilled them on medium heat for a few minutes on each side (don't burn them).
Carefully toss the eggplant slices while still warm with capers, chopped fresh basil, a splash of balsamic vinegar and some minced garlic (optional).
I threw in some freshly picked super sweet, sliced yellow cherry tomatoes (so yummy), and topped with some feta cheese.
What is your favorite eggplant recipe? and don't tell me you don't like eggplant!